Frontier Energy Study Validates ConserveWell™ Savings

On the fence about switching to the newest industry technologies? Head to the Food Service Technology Center!

Frontier Energy who works out of the FSTC, and better known as Fishnick, performs efficiency and performance tests on commercial kitchen equipment and appliances, and then provides “education, viable resources and up-to-date information at no cost.”

For more than 25 years, the California-based company has employed its 40-plus standard testing methods to evaluate a range of equipment like commercial kitchen ventilation, water heating and building HVAC and lighting.

In one recent study entitled, “Dipper Well Replacement Evaluation Report” that included Server’s ConserveWell and an additional dipper well alternative, the FSTC “monitored the baseline water and energy use and then replaced the existing dipper wells with the alternative products and calculated savings at two full service restaurants.”

By replacing a heated continuous-flow dipper well with a ConserveWell, one restaurant was able to reduce its water use by 115,900 gallons in a year and save over $2,000.00 in utility costs!

For more details, you can read the full study here.

Ready to see how much you can save? Calculate your savings with our ConserveWell™ ROI calculator!

A Friendly Holiday-Season Reminder for Equipment Dealers

🎶 Deck the Halls with Pumps and Warmers – Too early for Christmas tunes? We agree,
but it's never too early to prepare!

As restaurants gear up for the holiday season rush, they’ll not only invest in more employees, but they’ll need equipment as well – it’s probably for the better if employees aren’t fighting for the same pump or mixer. As an equipment dealer, the best thing you can do for your customers is have a fully-stocked warehouse.

With “Black Friday” deals and other holiday stressors starting earlier every year, consumers want the convenience of having nutritious meals made for their families. While some dine out post-shopping spree, others may order carry-out or have meals delivered after an evening of browsing online stores. Maybe they just want time to relax with family and not worry about cooking. Either way, they want their food when and how they want it, and expect restaurants of all kinds to satisfy.

On top of training seasonal staff in a very short period of time, operators need a way to efficiently serve and satisfy long lines of rushed, over-tired, and hungry customers – not a fun combination. The last thing they need is to be scrambling to find equipment that’s not on backorder.

“If it weren’t for the last minute, I wouldn’t get anything done," is a phrase that describes some consumers' and business establishments' daily habits, but during the holidays, it becomes a common theme for everyone.

If you’re able to deliver for restaurant operators when they’re in a pinch, they’ll be more likely to do business with you in the future. Make sure you’re stocked up on intuitive equipment that will make food prep easier for the back-of-house and divert lines at the front-of-house to self-serve stations.